Chinese Crispy Honey Chicken Recipes

CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)

Steps:

• Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
• Mix all the ingredients for the sauce in a small bowl.
• Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
• Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
• Stir the sauce again to thoroughly dissolve the cornstarch.
• Add the chicken back into the pan and pour in the sauce. Stir to mix well.
• Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

CHINESE HONEY CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10-20 minutes.
• Step 2.In another bowl, mix together the chicken stock, Shaoxing wine, vinegar, honey, soy sauce and sugar.
• Step 3.Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
• Step 4.Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
• Step 5.In a clean wok or pan over medium heat, add 1 tablespoon of oil and then add the garlic. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam. Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds.
• Notes: - Shaoxing is a Chinese cooking wine made from fermented rice. Use it to add flavour to Asian broths, stocks and stir-fries. If you don't wish to use alcohol simply substitute chicken stock.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Steps:

• To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
• Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
• To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
• Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

CHINESE CRISPY HONEY CHICKEN

Steps:

• In a large mixing bowl, mix together Chicken, Chinese Cooking Wine, Light Soy Sauce, and Egg White. Set aside to marinate for 10 - 15 minutes.
• In another bowl, combine Chicken Bouillon, Water, Chinese Cooking Wine, Rice Vinegar, Light Soy Sauce, Honey, and Brown Sugar. Set aside.
• In another large bowl, add in All-purpose Flour and Cornstarch, mix well. Then add in the Chicken pieces and the marinade. Use your hand to mix well the flour and the chicken to create an uneven coating. Shake off extra flour.
• In a wok, add in enough Oil for the Chicken pieces to float, on medium-high heat. Add the Chicken pieces one at a time into the hot oil. Fry the chicken in batches. Cook for 3-4 minutes until golden and cooked through. Drain on paper towel or a wire wrack.
• In a clean wok, add in the Vegetable Oil, on medium heat. Add the Garlic, and cook for about 15 seconds until fragrant. Then add the Honey Sauce mixture. Cook for 2-3 minutes until the Sugar has dissolved and the sauce starts to boil.
• Add in the Starch Water. Cook for 1-2 minutes until the sauce has thickened up slightly. Add in the fried Chicken pieces and toss well with the sauce. Make sure to coat the sauce evenly.
• Transfer to a serving plate or bowl. Drizzle with some extra Honey Sauce on top. Sprinkle with some chopped Green Onions and toasted Sesame Seeds. Ready to enjoy!

CRISPY HONEY CHICKEN

Steps:

• In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
• Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
• In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
• Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
• Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
• In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
• Add the chicken back to the pan, toss the chicken until coated with honey sauce.
• Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

CHINESE HONEY CHICKEN

Steps:

• MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
• Allow the batter to sit, covered for at least 30 minutes.
• Combine the chicken with the batter.
• Heat a wok or large deep skillet until it is hot and add the oil for frying.
• When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
• You should do this in several batches.
• Remove the chicken with a slotted spoon and drain on paper towels.
• TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
• Then add the rest of the sauce ingredients and simmer for 2 minutes.
• Keep warm.
• Reheat the oil in the wok until it is very hot, but not smoking.
• Deep-fry the chicken again until it is golden and crisp, about 1 minute.
• Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.

CRISPY HONEY CHILLI CHICKEN

Steps:

• Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
• Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
• Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
• Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
• Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
• Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
• Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
• Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
• Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!